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INGREDIENTS

serves 4

2 green peppers
1 egg, hard-boiled and finely chopped
75g/3oz Cheddar cheese, grated
2 ripe tomatoes
3 tablespoons mayonnaise
2 slices of bread, toasted

DIRECTIONS

• Gently simmer the peppers in a saucepan of water for 20 minutes or until tender. Drain the peppers, cool slightly, halve and deseed.

• Preheat the grill until hot. Mix the chopped eggs, cheese and tomatoes in a small bowl. Add the mayonnaise and stir well.

• Fill the pepper halves with the egg mixture, and place on the slices of toast. Cook under the hot grill until lightly browned. Serve hot.

We also suggest these recipes:

• Greek Spinach & Cheese Pie
• Tomatoes on Toast
• Smooth Cheese Soup
• Tomato Soup
• Red Pepper Soup